Recipe Tip: Trout Meunière with Sichuan Pepper and Brown Butter
Top Recipe for 2 Persons. All ingredients and tips for getting it right. Fish and green Sichuan pepper go exceedingly well together, whether cooked Chinese style or in the traditional Meunière method.
Ingredients
- 2fresh trouts, gutted
- flour
- 1 tablespoongreen Sichuan pepper, ground
- 150 gbutter
- 1 tablespoongreen Sichuan pepper, whole
- 1lemon, segments filleted, juice
- 5 sprig(s)parsley, leaves finely chopped
- salt
Instructions
Step 1
Pat the fish dry, flour on both sides and shake off excess flour. Salt the inside of the fish and season with some ground Sichuan pepper.Step 2
Heat plenty of butter in a frying pan and fry the fish on both sides, about 3 minutes each side, until cooked and golden brown. Carefully lift it out of the pan and place on a warm plate.Step 3
Add the Sichuan peppercorns to the butter in the pan, adding some butter if necessary.Step 4
Carefully brown the butter over a medium heat, mix in the lemon fillets and juice and parsley, bring to the boil briefly and pour the warm sauce over the fish. Serve with boiled potatoes.